| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Ethnic, Fish, Sandwiches | 1 | Servings | |
INGREDIENTS
| 6 1/2 | oz | Imported canned tuna in oliv |
| 4 | tb | Unsalted butter; softened at |
| 3 | sm | Anchovies; chopped |
| 2 | ts | Blac olive pesto |
| 1 | tb | Capers |
| 12 | sl | High-quality white bread; (pacassetta), made from unbleac |
INSTRUCTIONS
Recipe by: Panini, Bruschette, Crostini; Viana La Place Place tuna, butter, and anchovies in a blender or food processor and blend until mixture is smooth and fluffy. Transfer spread to a small bowl. Stir in the black olive pesto and capers. Trim the crusts from the bread. Spread the mixture on half of the bread slices. If desired, cut the tramezzini in squares of triangles, and serve with before-dinner drinks. Makes 4 tramezzini or 24 appetizers. Note: Canned tuna, always packed in olive oil, is used often in Italy. It is a long-standing custom to preserve it in oil, since at one time fresh tuna w as only available seasonally. Format Norma Wrenn Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com> on Feb 1, 1998
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